Spicy Bean Stew

A wonderful recipe with red wine!

Drain the beans and put them in a saucepan. Cover with fresh water. Add the onion studded with cloves, garlic, carrot, peppercorns, celery and half of the olive oil. bring to a boil and bubble for 10 min. Reduce the heat and gently simmer with the lid on for 35-40 min until the vegetables are tender.

Drain the beans and keep the cooking water. Remove the onion, garlic cloves and peppercorns. Mash the carrot and celery pieces in the clear soup.

Heat the oil in a large heavy-bottomed saucepan and sauté the onions, potatoes, and zucchini over low heat for 3-4 min until soft. Add the beans and steam for another 5 min. Add a quarter of a liter of the vegetable water. Stir in the paradeis pulp, the wine and the cognac and let it boil. Cover and cook at low temperature for 35 minutes until creamy. Season with salt and pepper and serve hot.

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